Instructions

Put a double layer of paper towels on the countertop and add the chickpeas. Roll them around to dry them.

Put the chickpeas and oil on the baking sheet and shake the pan to roll the chickpeas around and coat them with the oil.

Put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown, 40–50 minutes, stirring halfway through to make sure they cook evenly.

Remove the chickpeas from the oven. While they’re still hot, carefully sprinkle on the rosemary, lemon zest, and salt and mix well. Eat them right away or store them in a covered container for up to 1 day.

Notes

Leave out the rosemary and lemon (but keep the garlic powder!) and try seasoning the chickpeas with one of the following: